Fish Cakes With Salsa Verde and Roast Cauliflower Recipe - Los Angeles Times

Name: Fish Cakes With Salsa Verde and Roast Cauliflower Recipe - Los Angeles Times
Total time: 45 min
Ingredients: 1 1/2 pounds cauliflower florets; 1/2 cup plus 1 tablespoon everyday olive oil, divided, plus more as needed; Kosher salt; freshly ground black pepper; 2 cups lightly packed cilantro leaves; 1 1/2 cups lightly packed mint leaves; 3 scallions, trimmed and thinly sliced; 3 tablespoons red or white wine vinegar; 1 medium shallot (or 1/4 large red or yellow onion), finely chopped; 1/4 cup whole milk; 2 large eggs; 1 1/4 pounds skinless cooked fish (see “Sunday Prep”); 1/2 cup homemade bread crumbs (see “Sunday Prep”) or store-bought, plus more if needed

www.latimes.com

Any straggling herbs are blended with vinegar and oil into a bright herb sauce for pan-fried fish cakes and roast cauliflower.

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Ingredients

1 1/2 pounds cauliflower florets
1/2 cup plus 1 tablespoon everyday olive oil, divided, plus more as needed
Kosher salt
freshly ground black pepper
2 cups lightly packed cilantro leaves
1 1/2 cups lightly packed mint leaves
3 scallions, trimmed and thinly sliced
3 tablespoons red or white wine vinegar
1 medium shallot (or 1/4 large red or yellow onion), finely chopped
1/4 cup whole milk
2 large eggs
1 1/4 pounds skinless cooked fish (see “Sunday Prep”)
1/2 cup homemade bread crumbs (see “Sunday Prep”) or store-bought, plus more if needed